Healthy Recipe Ideas #12: Quinoa Bowl With Lentils and Mustard Vinaigrette

This meal is a perfect example of how to hit your protein goals using whole, plant-based sources.

Ingredients:

¼ cup green lentils & ¼ cup red quinoa

1 tbsp red wine vinegar & ½ tbsp lemon juice

1 tsp Dijon mustard & 2 tbsp extra-virgin olive oil

2 celery stalks (thinly sliced)

1 cup green cabbage (thinly sliced)

½ cup torn mint leaves

Salt and pepper to taste

Directions:

Boil: Cook lentils and quinoa in simmering salted water for 15–20 minutes until tender. Drain and move to a bowl.

Whisk: In a large bowl, whisk vinegar, lemon juice, and mustard. Slowly stream in olive oil while whisking to emulsify. Season with salt and pepper.

Toss: Add the cooked grains, lentils, celery, cabbage, and mint to the dressing. Toss well and serve.

Nutrition (Per Serving):

Calories: 346 | Protein: 14g | Fiber: 7g

Fat: 23g | Carbs: 27g | Calcium: 313mg

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